1 can Cream of Celery soup
1/2 c. milk
1 to 2 tbsp. parsley flakes
1 tbsp. mustard
2 cans sm. whole white potatoes
1 lb. frankfurters

Drain and slice potatoes. Cut frankfurters in 1 inch pieces. In 2 quart casserole, combine soup, milk, parsley and mustard. Stir in potatoes and frankfurters. Bake at 400 degrees for 30 minutes or until hot. Stir. Makes about 6 cups.